How to Cook Perfect, Juicy Pork Chops
Pork chops are notoriously easy to dry out. Combat the dryness with proper brining and exact temperature control.
The Leanness Problem
Modern pork has been bred to be 'the other white meat', drastically reducing its intramuscular fat content over the last few decades. The standard loin chop is incredibly lean, meaning there is no melting fat to mask the dryness if you overshoot the temperature (similar to the issues faced when cooking pork roasts).
If you are pan-searing a thick-cut pork chop, the goal should be a pull temperature of 140°F (60°C). During the rest period, carryover heat will push the final internal temperature to a perfectly safe, blush-pink 145°F (63°C). A heavy cast iron skillet is ideal for delivering the extreme heat necessary for a rapid sear without overcooking the delicate interior.
Brining for Insurance
Even with a great meat thermometer like the ThermoWorks Classic Thermapen, pork chops benefit from a wet brine or a dry brine (salting 24 hours in advance).
Salt alters the structure of the muscle proteins, dissolving some of them and creating a gel that traps moisture. A brined chop not only retains significantly more water during cooking but also boasts a better-seasoned flavor profile all the way through.